Hoisin Beef Hash Serves 4
1 Batch Stewed Hoisin Beef (Recipe to Follow)
¼ c. Vegetable Oil
1 c. ¼" Diced Carrots
¼ c. Julienne Shallots
2 c. Sliced Mushrooms
1 c. Sugar Snap Peas
3 c. Roasted Yukon Potatoes (Recipe to Follow)
1 ½ c. Hoisin Beef Stock (Reserved from Recipe to Follow)
½ c. Sriracha Mayo (Recipe to Follow)
1 T. Sesame Oil
4 ea. Whole Eggs
In a Large Heavy Bottom Saucepan on High Heat add: Vegetable Oil, Diced Carrots, Shallots, Mushrooms, Snap Peas & Potatoes. Sauté for 4 Minutes stirring constantly with a Wooden spoon. Add the Drained Stewed Hoisin Beef and continue to sauté for another 2 minutes. Break up all of the beef and add the Reserved Beef stock. Bring to a boil and cover. Reduce to low heat immediately and let simmer covered for 5 minutes. Remove from heat.
Meanwhile place sesame oil into a Sauté pan on Medium heat. Add the eggs and Fry to Desired Doneness.
Dish the Hoisin Beef Mixture into your Favorite Bowls and Top each with One Sesame Fried Egg. Drizzle with Sriracha Mayo. ENJOY!
Hoisin Stewed Beef
3 lbs. 1" Diced Stewing Beef Chunks
3 c. ½" Diced Carrots
¼ c. Hoisin Sauce
1 T. Chicken Base or Bullion
Place all items into a Crock Pot
Fill with Enough Water to be 2 Inches over the Beef. Follow the Directions on the crock pot and Stew for 6 Hours. (This can be done on the stove top in a Large sauce or stock pot placed on a low to medium heat. Making sure to top off the water every hour or so, to ensure that the beef does not dry out or burn)
Once the Beef is Fall apart Tender remove from the heat and strain. Reserve the Juice for Later use.
Roasted Yukon Potatoes
3 lbs. 1" Cubed Yukon Gold Potatoes
½ c. Olive Oil
1 T. Kosher Salt
2 T. Dried Herbs of your Choice (I suggest Basil, Oregano, Thyme & Rosemary)
Toss the potatoes in the Olive oil, Kosher Salt and Herbs. Place onto a Baking sheet and Cook @ 400*-450* for approx. 45 minutes. (The Temperature and Time may vary Slightly Depending on your Oven)
1 c. Mayo
1 T. Sriracha Chili Sauce
1 tsp. Honey